Page 183 - 2016TOHCookbook

Greek Yogurt Turkey Stroganoff
Cabot Creamery Cooperative
INGREDIENTS
Serves 4
4 teaspoons avocado oil or organic canola oil
1 pound turkey tenderloin, cut into bite-sized chunks
1 (8-ounce) package white or baby bella mushrooms, sliced 1 sweet onion, diced
2 teaspoons chopped fresh thyme
3⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
3 tablespoons sherry
1⁄4 cup all-purpose flour
2 cups reduced-sodium chicken broth
1⁄2 cup Cabot plain Greek yogurt
Chopped parsley, for garnish
Cooked egg noodles, for serving (optional)
PREPARATION
1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the turkey in a single layer and cook, stirring once or twice, until browned and no longer pink on the outside, 4 to 6 minutes. Transfer the turkey to a plate and use a silicone spatula to scrape any juices into a bowl. Reserve.
2. Return the skillet to medium-high heat and add the remaining 2 teaspoons oil to the skillet. Add the mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the mushrooms are softened and their juices have evaporated, 7 to 8 minutes.
3. Add the sherry, and cook, stirring until the liquid has evaporated, 1 to 2 minutes. Sprinkle the flour over the mushroom mixture and stir to coat. Stir in the broth, raise the heat to high and bring to a boil, stirring constantly until the sauce is thickened.
4. Lower the heat to medium, add the turkey and any accumulated juices to the sauce and return to a simmer. Cook, stirring until the turkey is just cooked through, about 2 minutes. Remove from heat. Whisk in the yogurt and garnish with parsley. Serve over egg noodles, if desired.
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